Pumpkin Cheesecake Swirl Brownies

Pumpkin Cheesecake Swirl Brownies

Yield: approx. 16 brownies | Prep Time: 25 minutes | Cook Time: 35-40 minutes | Source: brownie recipe from Cook’s Illustrated, pumpkin cheesecake topping is an Table for Two original

Ingredients:

For the brownies:
1/3 cup Dutch-processed cocoa
1 1/2 tsp. instant espresso (optional)
1/2 cup plus 2 tbsp. boiling water
2 ounces unsweetened chocolate, finely chopped
4 tbsp. unsalted butter, melted
1/2 cup plus 2 tbsp. vegetable oil
2 large eggs
2 large egg yolks
2 tsp. vanilla extract
2 cups sugar
1 3/4 cups all-purpose flour
3/4 tsp. salt
6 ounces bittersweet chocolate, cut into ½-inch pieces
For the pumpkin cheesecake topping:
4 ounces cream cheese, room temperature
1/4 cup granulated sugar
1/3 cup pumpkin puree
1 large egg
1 tsp. pumpkin pie spice

Instructions:

1. Adjust oven racks to middle position and preheat oven to 350 degrees Fahrenheit. Line a 9×9″ baking pan with parchment paper and leave a one-inch over-hang on either side. Spray with non-stick baking spray and set aside.
2. Whisk cocoa, espresso, and boiling water in a large bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in butter and vegetable oil. The mixture might look a little funky, but it’s ok. Add eggs, egg yolks, and vanilla extract and continue to whisk until mixture is smooth and everything is combined.
3. Whisk in sugar until fully incorporated then whisk in flour and salt. Fold in the bittersweet chocolate pieces.
4. Pour batter into prepared baking pan and set aside while you make the pumpkin cheesecake topping.
5. In the bowl of a stand mixer, beat together cream cheese and sugar until light and fluffy. Add the pumpkin puree, egg, and pumpkin pie spice. Beat until mixture is smooth and incorporated.
6. Taking a tablespoon, drop spoonfuls of pumpkin cream cheese batter onto the top of the brownie batter in no particular pattern. Take a toothpick or knife and drag it throughout the batter, swirling the pumpkin and brownie batters together.
7. Bake the brownies for 35-40 minutes, or until the edges are set and the center is still jiggly. You don’t want to over-bake these otherwise they’ll be cakey!
8. Let the brownies cool in the pan for 20 minutes then lift the brownies out of the pan with the parchment paper, and place onto a wire rack to cool completely.
9. Prior to cutting, place brownies into refrigerator for 30 minutes then use a sharp knife to cut them into squares. Clean off the knife every now and then if it gets too gummy.
10. Store in an airtight container for up to 5 days.

Pumpkin Spice Rice Krispie Treats

Pumpkin Spice Rice Krispie Treats

Yield: Makes 12-15 treats (using a 9 x 9 inch pan)

Ingredients:

Nonstick cooking spray
3 Tablespoons unsalted butter
1/4 cup pumpkin puree
1 (10 oz.) bag mini marshmallows
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
6 cups crispy rice cereal
2 oz. pure white chocolate, white chocolate candy melts, melted, optional

Directions:

Choose your desired size baking pan (I used a 9x9, but for thinner treats use 11x7 or 13x9) and spray generously with nonstick cooking spray. Set aside.
In a large saucepan (I used a 5.5 qt. Dutch oven), melt butter over medium heat. Stir in pumpkin puree and cook until warmed through. Fold in marshmallows, stirring frequently until melted. Remove from heat and stir in vanilla, cinnamon, nutmeg, cloves and salt.
Let marshmallow mixture cool at room temperature for 20 minutes (cooling helps avoid soggy treats). Add the crispy rice cereal and stir until combined.
Pour mixture into prepared baking pan, spread out evenly and gently press down with a rubber spatula. Refrigerate to set for at least 1 hour. Cut into squares and drizzle with melted white chocolate, if desired.
Store in an airtight container up to one week.
Enjoy!

TIPS
The amount of crispy rice cereal called for seems like a lot, but it "sinks" into the marshmallow mixture and becomes just right - trust me!
In place of the white chocolate drizzle, you can also use store-bought cookie icing. It’s very handy, dries hard, and you don’t have to make a mess with melting and drizzling the chocolate.

Yield: Makes 12-15 treats (using a 9 x 9 inch pan)

Ingredients:

Nonstick cooking spray
3 Tablespoons unsalted butter
1/4 cup pumpkin puree
1 (10 oz.) bag mini marshmallows
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
6 cups crispy rice cereal
2 oz. pure white chocolate, white chocolate candy melts, melted, optional

Directions:

Choose your desired size baking pan (I used a 9x9, but for thinner treats use 11x7 or 13x9) and spray generously with nonstick cooking spray. Set aside.
In a large saucepan (I used a 5.5 qt. Dutch oven), melt butter over medium heat. Stir in pumpkin puree and cook until warmed through. Fold in marshmallows, stirring frequently until melted. Remove from heat and stir in vanilla, cinnamon, nutmeg, cloves and salt.
Let marshmallow mixture cool at room temperature for 20 minutes (cooling helps avoid soggy treats). Add the crispy rice cereal and stir until combined.
Pour mixture into prepared baking pan, spread out evenly and gently press down with a rubber spatula. Refrigerate to set for at least 1 hour. Cut into squares and drizzle with melted white chocolate, if desired.
Store in an airtight container up to one week.
Enjoy!

TIPS
The amount of crispy rice cereal called for seems like a lot, but it "sinks" into the marshmallow mixture and becomes just right - trust me!
In place of the white chocolate drizzle, you can also use store-bought cookie icing. It’s very handy, dries hard, and you don’t have to make a mess with melting and drizzling the chocolate.

Creamy Skillet Pasta Recipe:

Creamy Skillet Pasta Recipe:

 

Ingredients:
1 (16 ounce) box bow tie pasta
1 Tablespoon olive oil
1 onion, finely minced
2 teaspoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 (26 ounce) jar pasta sauce
1 cup half and half
1 Tablespoon Italian seasoning
1/2 cup shredded Parmesan cheese

Directions:
Cook pasta according to directions on the package.  Rinse pasta in cold water, drain and set aside. Add olive oil to a large skillet over medium heat..  Add onions and saute until soft and see through.  Add minced garlic and tomatoes and saute for 1-2 minutes.  Add pasta sauce, half and half and Italian seasoning.  Simmer until heated through.  Add drained pasta and cheese.  Toss to coat pasta evenly and serve.

ROSEMARY GARLIC BUTTER STEAKS

ROSEMARY GARLIC BUTTER STEAKS

 

Serves 4

Ingredients

4 rump steaks (1 to 1.5-inches thick), room tº

2 or 3 garlic cloves

2 Tbs fresh rosemary leaves

3 Tbs butter

1 Tbs olive oil

Salt and pepper
A splash of white or red wine 

Directions

Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak.

Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.

Meanwhile, cook the wine until reduced and a kind of sauce if formed. Slice the steaks and serve them with the sauce.

Cinnamon Apple Breakfast Quinoa

Cinnamon Apple Breakfast Quinoa

 

 Yields: 2-3 servings | Serving Size: 1/2 cup cooked quinoa |Calories: 195 | Previous Points: 4 | Points Plus: 5 | Total Fat: 11.2 g | Saturated Fat: 8.7 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 9 mg | Carbohydrates: 20.6 g | Dietary Fiber: 3.0 g | Sugars: 2.3 g | Protein: 4.7 g |

Ingredients

     ½ cup cold water

    ½ cup almond milk (unsweetened)

    ½ cup uncooked quinoa, rinsed

    ½ tsp cinnamon

    1 tsp raw turbinado sugar

    1/8 tsp vanilla

    1/2 cup apple, diced

Directions

 In a saucepan, bring water, almond, milk, vanilla, and cinnamon to a boil. Add the quinoa, and reduce to a simmer.

 Cover and cook the quinoa on medium-low heat for 15 minutes (or until liquid has been absorbed)

 Fluff quinoa with a fork and gently stir in diced apples

(just type in the name from the photo to go to the original source!)  I can't wait to try this, it sounds SO delicious! and even better of an excuse to eat healthier!

Quinoa Chili

This is for the vegetarians out there!  I may not do a whole lot of these recipes on here, but I don't want to forget about you! 

Quinoa Chili

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Yield 6 servings

This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 cups cooked quinoa
   
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (4.5-ounce) can diced green chiles
• 1 1/2 tablespoons chili powder, or more, to taste
• 2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels
• 3 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• 1 avocado, halved, seeded, peeled and diced

Instructions

• Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
• Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
• Serve immediately with avocado, if desired.

Corn Dog Muffins

 These will be great for outdoor gatherings with little fuss for anyone to put together, well other than you!  This could even be a fund activity to get the kids involved in cooking.

Corn Dog Mini Muffins

• Makes

  24 mini muffins

• Active Time

  25 min.

• Total Time

  35 min.

Ingredients

• 1 cup cornmeal
• 1⁄2 cup all-purpose flour
• 2 Tbsp packed light brown sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 1⁄2 tsp baking soda
• 1 cup buttermilk
• 1⁄2 cup milk
• 2 Tbsp unsalted butter, melted
• 1 large egg
• 1 cup shredded extra-sharp cheddar cheese
• 5 hot dogs, diced
• Ketchup, mustard, sour cream, and/or honey mustard for dipping, optional,, optional

Directions

1. Preheat the oven to 400°F. Grease a 24-cup mini muffin pan generously with shortening or nonstick spray.
2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda.
3. In a large bowl, combine the buttermilk, milk, butter and egg. Stir in the dry ingredients and cheese just until combined. Spoon a generous tablespoonful of batter into each muffin tin. Add a few pieces of hot dog to each muffin cup.
4. Bake for 10 to 12 minutes, or until golden brown. Let the muffins cool for
5. 10 to 15 minutes in the pan before removing (see Tips below). Serve warm with desired dipping sauces.

Cook's Note

For easy removal from the pan, slide a sharp knife between the outsides of the muffins and the pan, working the knife around the pan, then tip the pan upside down onto a large cutting board and urge the muffins out of the pan using the knife to tap the bottoms of the muffin tins. They should slide right out.

Kitchen Counter

Makes 24 mini muffins.

Spicy Pumpkin Soup Recipe

Spicy Pumpkin Soup Recipe

Ingredients:

For the Spicy Pumpkin Soup:
1 Tb. oil
1 large onion, peeled and chopped
5 cloves garlic, peeled and chopped
1 jalapeno, seeded and chopped
1 1/2 Tb. ground cumin
1 1/2 Tb. dried oregano
1 1/2 tsp. salt
8 cups vegetable stock
29 oz. can pure pumpkin puree
15 oz. can white beans, drained
2 Tb. red wine vinegar
2 Tb. honey
For the Toasted Pepita Topping:
1/2 cup pepitas (pumpkin seeds)
1 cup french fried onions (like French's)
Cayenne
Salt

Directions:

Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
Serve the soup warm, sprinkled with toasted pepitas and onions.

Apple Homemade Ice Cream Recipe

  Apple Homemade Ice Cream Recipe

Apple Ice Cream made with real apple butter. Now, you don't have to use Musselman's, in fact me personally I perfer not too.  I use Apple butter made at a local orchard and I think it tastes way BETTER!

 

Ingredients:

• 4 cups half & half
• 2 large egg yolks
• 1 cup Musselman's Apple Butter
• 1/4 cup sugar
• 2 tsp. vanilla extract
• 2 pinches salt

Directions:

1. Place a sauce pot over medium heat. Add the half & half, egg yolks, Musselman's Apple Butter, sugar, vanilla and salt. Whisk well.
2. Continue to whisk as the mixture warms and thickens. Bring to a low boil and remove from heat.
3. Place the lid on the pot and refrigerate for at least 4 hours or overnight. *If you're in a hurry, place in the freezer for 1 hour, but stir every twenty minutes. Don't forget about it!
4. Turn on the ice cream machine. Place a sieve over the top to remove any egg clumps, and pour the ice cream mixture into the frozen ice cream bowl.
5. Churn for 20+ minutes until thick like soft serve ice cream. Then scoop into an airtight container and freeze to harden.

Low-Fat Blueberry Bran Muffins

 

Ingredients

Original recipe makes 12 muffins 

• 1 1/2 cups wheat bran
• 1 cup nonfat milk
• 1/2 cup unsweetened applesauce
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup blueberries

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
2. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
3. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Crock Pot Potato Soup

This is basically a faster and easier version of my Cream Cheese Panera Clone Potato Soup that most of you here have already tried.

And even though I think that recipe is the gold standard of homemade potato soup.

This is a close second for when you come in from raking leaves,holiday shopping or what have you.

Throw in a 30 oz bag of the frozen cubed potatoes
I can of cream of chicken
(then using the cream of chicken can)measure out 3 cans of water

4 chicken bouillon cubes(or just 3 cans of ckn broth if you have it on hand)

1 Tbs dried onion(or 1 good handful of thin sliced green onion)
1/4 tsp pepper
1/2 tsp cayenne pepper(opt but I like the slight kick)

Cook on LOW for 4 hours

Then add 5 oz room temp cream cheese(spoon into smaller pieces)

(this is where you can also add in a chunk of cubed velveeta)

 

cook for another hour.Then stir well and serve.(If you are gonna use cheddar~add it now)

http://www.mommysavers.com/c/t/227694/ultimate-crock-pot-potato-soup 

Pumpkin Loaf 

Ingredients

Original recipe makes 1 -9x5x3 inch loaf 

• 4 ounces cream cheese, softened
• 1/4 cup margarine
• 1 1/4 cups white sugar
• 2 eggs
• 1 cup canned pumpkin
• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
3. In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.

Pumpkin Brownies

Ingredients

Original recipe makes 1 - 8x8 inch pan of brownies

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, melted
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 3 eggs

• 1/4 cup cocoa powder
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup pumpkin puree
• 1/2 cup chopped walnuts
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Pumpkin Pancakes

 Pumpkin Pancakes

Ingredients

Original recipe makes 12 pancakes

• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 cups all-purpose flour
• 3 tablespoons brown sugar

• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

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Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Kahlua® Pumpkin Cheesecake

 

Ingredients

Original recipe makes 16 servings 

• 1 1/4 cups graham cracker crumbs
• 1/4 cup powdered sugar
• 1/4 cup unsalted butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 4 eggs

• 1 (16 ounce) can plain pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup Kahlua

Directions

1. Preheat oven to 350 degrees F.
2. Combine graham cracker crumbs, powdered sugar and butter in a bowl. Spread evenly onto bottom of springform pan. Bake 5 minutes; cool.
3. Beat cream cheese in a mixer bowl until smooth. Gradually add sugar and beat until light. Add eggs one at a time, beating well after each addition.
4. Transfer 1 cup mixture to a separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust, then top with half of cream cheese mixture.
5. Repeat layers using remaining pumpkin and cream cheese mixtures. Using table knife, cut through layers with uplifting motion in five places to create marbled effect.
6. Place springform pan on baking sheet. Bake in preheated oven for 45 minutes. Turn off oven, but do not open oven door. Let cake stand in warm oven 1 hour.
7. Remove cake from oven, cool to room temperature, then refrigerate. Remove from pan before serving.

Holiday Entertaining!

Make it easy on yourself this Holiday season!  Check out my Velata website!  Delicious Fundue and Fondue Warmers!  There are four kinds of chocolates and four kinds of cheeses!  There are also rubs for meats!  There are a variety of warmers available too!  Different shapes and colors!  Oh my goodness that is a variety of items to choose from that are SO exciting!  Take a Fondue warmer and chocolate &/ cheese to your holiday gatherings!  It's easy to transport and easy to clean!  Every gathering I've take my Velata fondue too, everyone has loved it!  The chocolate, just microwave and pour!  The cheese, microwave, add liquid and serve!  It's SO easy and delicious!  New to the catalog this season, the Raclette Grill!  Two different cooking surfaces, with things below for cheeses, gravy and such!  This grill, fits perfectly on the counter and awesome to keep grilling ALL year long!  I'm doing my own Special with the Grill till the end of the month!  You must email me for detail on this!  Due to rules, I can't post personal specials, by messaging me, you will NOT be locked into the deal nor will I message you beyond your request to get the special.  The only reason I would message you again, is if you have questions, want to order or to let you know of your tracking information.  I hope to do business with your soon!  This is an exciting time of the year!  Velata, also makes WONDERFUL gifts for ALL reasons!  Spread the Fondue LOVE!

https://deannabisbee.velata.us
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Remember, if you want to get my Velata special, send me an email